Crusty Crab Cakes with Lemon-Butter Sauce (GF)

Always try to get the best lump crab that you can. I find mine in the fresh seafood section of my store, not in the aisles. You’ll love this one as it’s full of fresh herbs and lots of lemon flavor!

This recipe makes 4 large crab cakes but can easily be split to make 8 medium or 12 appetizer size servings. I promise you will love this as much as we did!

Crusty Crab Cakes with Lemon-Butter Sauce

Crab Cakes:
1 pound lump crabmeat, picked over for shells
1 cup almond flour
1/4 cup mayonnaise
2 tablespoons snipped fresh parsley
2 teaspoon Dijon mustard
1 lemon, divided
1/4 teaspoon coarsely ground black pepper
2 eggs
2 tablespoons vegetable oil

Lemon-Butter Sauce:
1/2 cup dry white wine
juice of 1 lemon
1 shallot, finely chopped
1/8 teaspoon salt
1/4 cup butter, cut into small pieces

  1. For the crab cakes, zest the lemon. Combine the crabmeat, almond flour, mayonnaise, parsley, mustard, lemon zest, black pepper and eggs in a medium bowl, mixing gently.  Divide the mixture into four equal patties.  Place the patties on a cutting board and place in the freezer while preparing the sauce. 
  2. For the lemon-butter sauce, combine the wine, juice from the lemon, and shallot in a small sauté pan.  Simmer over medium-high heat 4-5 minutes or until most of the liquid is evaporated.  Season with the salt.  Bring to a boil and remove from the heat.  Add the butter pieces, one at a time, whisking after each addition until the butter is completely incorporated.  Spoon the sauce onto plates and top with the crab cakes.
  3. Heat the oil in a large sauté pan over medium heat until hot.  Add the crab cakes.  Cook 4-6 minutes or until both sides are deep golden brown and crisp, turning once.  Remove from the pan and drain on paper towels. 
  4. To serve, place a spoonful of the lemon-butter sauce on a serving plate and top with a crab cake.

Enjoy!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.

Asparagus, Ham & Swiss Mini Quiche (GF)

This is one of my favorite things to make when I have a friend who is under the weather or going through a tough time. They freeze extremely well and can be easily reheated. It’s comforting to have something on hand when your mind is in a million other places. I use these pie pans to make baking, transport and serving easier. You could also make them in this pan.

Asparagus, Ham & Swiss Mini Quiche

Asparagus, Ham & Swiss Mini Quiche
Makes 6

1 cup all-purpose flour (I use this one) plus additional for dusting
1 egg white
1/2 cup cold butter, cut into pieces
1-2 tablespoons cold water
7 eggs
3/4 cup milk or oat milk
2 tablespoons Italian seasoning or bruschetta seasoning
8 ounces asparagus, woody stems snapped off and cut into 2-inch pieces
8 ounces deli ham, cut into 1/4-inch cubes
4 ounces Swiss cheese, shredded

  1. Heat the oven to 350˚F.
  2. Place the flour, egg white and butter in a food processor fitted with the multi-purpose blade. Pulse into coarse crumbs. Add the water, 1 tablespoon at a time, until the dough comes together into a ball.
  3. Transfer the dough to a lightly-floured mat and roll 1/8-inch thick. Cut out six 6-inch rounds and place into the pie pans. Prick the bottom with a fork, then transfer to the freezer to chill while you prepare the filling.
  4. Set a small skillet filled with 2 cups water over medium-high heat. Heat to simmering, then add the asparagus and cook 2 minutes, then drain.
  5. In a large bowl, whisk the eggs, milk, and seasoning mix and set aside.
  6. Remove the crusts from the freezer and set on a sheet pan. Sprinkle the ham over the bottom of each. Top with half of the cheese, then the asparagus. Pour the custard into the crusts just enough to cover the ham, cheese and asparagus filling. Top with the remaining cheese.
  7. Place the mini quiches in the oven and bake 25-30 minutes or until set and golden. Remove from the oven and cool completely before covering with foil for transport.

Enjoy!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.

Spinach Banana Sweet Potato Smoothie (GF/DF)

There are times when I crave something that isn’t fruity or sweet and this one is the perfect solution. Since there is no frozen fruit in this smoothie, you’ll want to serve it over ice.

Spinach Banana Sweet Potato Smoothie

Spinach Banana Sweet Potato Smoothie
Serves 1

1 cup spinach
1/2 banana
1/2 baked sweet potato
1 scoop Enrichables Super Veggie
1 Scoop Enrichables Pea Protein
1/4 cup almond milk
2 cups water

Place all ingredients in a blender container and blend for one minute until smooth.

Enjoy!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.

Skinny Brutus Salad with Grilled Romaine (GF)

Have you ever tried grilled romaine? After the first time I had it, I fell in love! It gives it an entirely different flavor and there is nothing like it! And this Caesar salad gets and upgrade to a Brutus salad with the grilled steak! I know you’re going to love it!

Skinny Brutus Salad with Grilled Romaine

Skinny Brutus Salad with Grilled Romaine
Serve 4

Dressing:
2/3 cup plain fat-free Greek yogurt
3 tbsp lemon juice
1 1/2 tbsp red wine vinegar
1 1/2 tbsp Worcestershire sauce
2 tsp Dijon mustard
1/2 tsp black pepper
2 tbsp olive oil

Steak:
1 1/2 pounds beef strip steak
1 tablespoon chopped fresh rosemary
1 tablespoons grill seasoning (I use this one)

Salad:
1 tbsp olive oil
8 oz fresh asparagus, trimmed
1/2 medium zucchini
salt and pepper
3 romaine hearts, divided
3 hard boiled eggs, peeled
1/2 ounce fresh parmesan cheese

  1. Combine the dressing ingredients in a bowl or mason jar and mix well. Set aside 3 tablespoons.
  2. Heat a double burner grill pan over medium-high heat 3 minutes. Season the steak with the rosemary and grill seasoning.
  3. Meanwhile, cut the asparagus into 1″ pieces and cut the zucchini in half lengthwise, then slice into half-moons. Season the asparagus and zucchini with salt and pepper
  4. Place the steak on one side of the pan and the asparagus and zucchini on the other side. Grill the steaks for 3 minutes on each side and grill the vegetables 5–6 minutes, or until grill marks appear, turning occasionally. Transfer the steak to a cutting board to rest and the vegetables to a large serving bowl.
  5. Cut 2 of the romaine hearts in half lengthwise, keeping the core intact.
  6. Brush the romaine pieces with the reserved dressing. Place the romaine hearts in the pan, cut-side down. Grill for 2–5 minutes, or until grill marks appear and the edges are slightly charred, turning occasionally.
  7. Transfer the romaine from the pan to a cutting board. Slice both the grilled and remaining fresh romaine and add them to the bowl.
  8. Slice the eggs and steak and add them to the bowl. Pour about 1/2 cup of the dressing over the salad. Grate the Parmesan over the top with and toss well to combine.

Enjoy!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.


PB&J Sweet Potato Smoothie (GF/DF)

This was a huge hit! It’s the absolute perfect mixture of everything.

PB&J Sweet Potato Smoothie

PB&J Sweet Potato Smoothie
Makes 2

1 cup frozen mixed berries
1 tablespoon peanut butter
1/2 baked sweet potato
1 scoop Enrichables Super Veggie
1 Scoop Enrichables Pea Protein
1/4 cup almond milk
2 cups water

Place all ingredients in a blender container and blend for one minute until smooth.

Enjoy!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.

Creamy Artichoke & Saffron Zoodles (GF)

This quickly became one of my favorite dishes! It’s fast and easy to make and super versatile. Add grilled chicken or shrimp if you want some protein to make it a main dish, or it’s just fine as is. If you’re not doing the GF/DF thing, you can swap out the cashew cream for heavy cream and the zoodles for pasta. Either way, it’s sure to become a favorite of yours too!

Creamy Artichoke & Saffron Zoodles

Creamy Artichoke & Saffron Zoodles
Makes 4 servings

1/2 cup cashews
1 cup boiling water
2 medium zucchinis
1 tablespoon olive oil
1/2 medium onion, chopped
3 garlic cloves, pressed
1 pinch saffron
salt and pepper
3/4 cup white wine
1 1/4 cups chicken stock
1 14oz can artichoke hearts in water, drained and sliced
1/2 cup fresh parsley, chopped
1/2 cup grated pecorino romano cheese

  1. Place the cashews in a cup with enough boiling water to cover and let sit 30 minutes. Drain, rinse and combine with 1/2 cup clean water in a high speed blender and set aside.
  2. Spiralize the zucchini into zoodles and set aside.
  3. Heat the olive oil in a large skillet over medium- high heat. Add the onions, garlic, saffron, salt and pepper and cook, stirring frequently for about 4 minutes or until the onions is softened.
  4. Add the wine and cook 3 minutes longer or until the wine has evaporated. Add the stock and cashew cream and bring to a simmer for 4 minutes, stirring occasionally. Add the artichokes and cook 1 minute longer.
  5. Add the parsley and zoodles and toss to combine. Add the cheese and season with salt and pepper to taste.
  6. Serve in bowls with extra cheese to grate over all.

Enjoy!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.